Costa Rica - Las Lajas - Honey Process | Out of Stock
Author | groundwork coffee Date | November 18, 2016
In Costa Rica, organic coffee is almost nonexistent, and that is why this coffee is so significant; being honey processed and of limited quantity is what makes it so special.
Third-generation coffee farmers Dona Francisca and Don Oscar Chacon decided to be different. Their passion for coffee and strongly held belief in the preservation of the environment made inevitable their decision to get their micro-mill and farm, both named Las Lajas, certified as organic. Las Lajas is known for being among the first to produce high-quality honey and natural processed coffees in Central America.
Last year, we carried a yellow honey processed coffee from Las Lajas micro mill. We knew that we wanted to offer this very special coffee again, but we were having difficulty deciding which of these remarkable processes to carry. It was a tough decision, so we gave up — and this boxed set is the result.
This year, we’re offering all three honey processes from Las Lajas and letting our customers see for themselves what the honey process is all about.
Each of these coffees is distinctive, and the flavors range from floral and crisp to deep and fruit forward. We hope you enjoy finding the words to describe them as much as we did.
Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed
Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey)
Black Honey: 100% mucilage left on, coffee turned only once per day
Farm: Las Lajas
Micro Mill: Las Lajas
Region: Sabanilla de Alajuela
Variety: Caturra, Catuai
Processing: Yellow Honey, Red Honey, Black Honey